Brioche dough: Freeze, Vacuum Pack ?

What is the best way to preserve brioche dough?
Does it freeze well, and if so,
for how long,
and does it lose any of its 'quality'?
Or perhaps using one of those vacuum pack/sealer thingies I see on TV
might work?
Any suggestions or comments welcome. Thank You!
Christopher A. Steele

Just plastic wrap is enough.
There are two methods for Freezer Doughs:
First, you can mix, knead, and shape the dough into a disk. Instead of
letting dough rise, wrap the disk airtight and freeze. Thaw dough in
the refrigerator, in the microwave oven, or at room temperature; then
shape, let rise, and bake.
Or you can freeze the dough after shaping. Thaw it in the refrigerator
or at room temperature, let it rise, and then bake.